PUMPKIN PANCAKES WITH STICKY MAPLE PECANS
Provided by Nigella Lawson
Categories breakfast, main course
Time 35m
Yield 6 servings (about 40 pancakes)
Number Of Ingredients 11
Steps:
- Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
- In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
- In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
- Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks.
- When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil.
- Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 15 grams, TransFat 0 grams
MAPLE PECAN PANCAKES
Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course
Time 35m
Yield 15 pancakes
Number Of Ingredients 13
Steps:
- Sift together the flours, baking powder, baking soda and salt
- In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams
HEALTHY PUMPKIN PANCAKES
Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
- In a small bowl or saucepan, melt the butter. Set aside to cool.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
- Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
- To cook: If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
- Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
- Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.
Nutrition Facts : ServingSize 1 pancake (of 10), Calories 133 kcal, Carbohydrate 21 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
EASY PUMPKIN PANCAKES
Easy Pumpkin Pancakes - Deliciously fragrant, light and fluffy pumpkin pancakes, spiced with pumpkin spice and pumpkin puree and topped with a maple pecan topping! Plus, they are super easy to make because they are made with a homemade pancake mix!
Provided by Dini @ The Flavor Bender
Time 40m
Number Of Ingredients 20
Steps:
- Place all the dry ingredients in a large bowl. Add the spice mix to the dry ingredients and whisk to mix well. Set aside.
- Add the eggs into a bowl or large jug, and whisk gently.
- Add the rest of the wet ingredients to the eggs, and whisk to combine. Set aside until needed.
- OPTIONAL - IF you prefer to separate the eggs, carefully separate the egg yolks from the egg whites, and place the egg whites in a CLEAN, DRY, bowl. Place the egg yolks in a different bowl or jug.
- Add the rest of the wet ingredients WITH THE EGG YOLKS and whisk to combine.
- Then, with a CLEAN, DRY WHISK, whisk the egg whites until you get soft peaks.
- Add the wet ingredients into the dry ingredients and mix to combine. Mix just enough to moisten the flour to make the batter. Some lumps are OK.
- Make sure not to over-mix or over-work the batter, to prevent gluten from forming and making the pancakes rubbery.
- If you separated the egg whites earlier, and have whisked them to soft peaks - add half of the egg whites to the batter and fold it in gently. Then add the other half and fold it in gently again. Make sure there are white streaks (from the egg whites) visible in the batter - to ensure really fluffy pancakes.
- Heat a cast iron pan, or a non-stick pan or a griddle, over medium - medium high heat. When the pan is hot, drizzle some oil on the surface and spoon about ½ cup of the pumpkin pancake batter onto the pan. If the pancake batter is really thick, use the back of a spoon to gently push down/spread the pancake into about 6 inches in diameter.
- Cook the pancake for 3 - 4 minutes on one side, until the edges are cooked and set, and the bottom is a golden brown. Carefully flip the pancake over and cook for a further 3 - 4 minutes on the other side.
- Place the cooked pancakes on a wire rack.
- Serve pancakes warm, with butter and maple syrup, OR with the maple pecan topping (recipe below).
- Place the maple syrup, brown sugar, butter and salt in a saucepan, over medium heat.
- Stir frequently to dissolve the brown sugar and melt the butter, and bring the mixture to a boil. Reduce the heat and let it simmer for a couple of minutes to make sure the syrup is smooth with no sugar granules.
- Next, remove the mixture from the heat and stir in the pecans. Serve warm with pumpkin pancakes. This can be warmed up in the microwave if it thickens too much.
Nutrition Facts : Calories 231 kcal, Carbohydrate 34 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 110 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
EASY PUMPKIN PANCAKES
Threw this together for my family for Thanksgiving breakfast and it was a hit. The boys asked if it was pumpkin pie! If desired, you can add chocolate chips after pancakes are poured onto the skillet, pat them with a bit of batter so they don't stick when turned.
Provided by MeriB
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 30.7 g, Cholesterol 41.1 mg, Fat 2.3 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 285.8 mg, Sugar 3.7 g
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